Ingredients

How to make it

  • Pat chicken dry with paper towels and season with salt and pepper.
  • Heat 1 T oil in 12 in skillet over medium high heat until just smoking. Add chicken and cook until brown, transfer to plate.
  • Heat 1 T oil in now empty skillet over medium high heat until shimmering. Add mushrooms and ½ tsp salt and cook until well browned 5-7 minutes. Transfer to plate with chicken.
  • Heat remaining oil in now empty skillet over medium high heat until shimmering.
  • Add onions, bell pepper and ½ tsp salt and cook until beginning to brown, 5-7 minutes,
  • Stir in garlic, tomato paste, rosemary and pepper flakes; cook until fragrant about 30 seconds. Add wine and any accumulated chicken juice and simmer until reduced by half about 2 minutes,
  • Add tomatoes and their juice.
  • Stir in chicken broth and bring to a boil.
  • Nestle chicken and mushrooms into skillet.
  • Reduce heat to medium low, cover, and simmer until chicken registers 160 on meat thermometer about 10 minutes flipping chicken halfway through cooking.
  • Transfer chicken to plate and tent loosely with aluminum foil and let rest for 5 minutes.
  • Continue to simmer sauce until slightly thickened, 3-5 minutes longer. Season with salt and pepper to taste.
  • Spoon sauce over the chicken, and Serve with Romano cheese on the side.

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